Description
Indulge in the decadent delight of this Chocolate Peanut Butter Dream Roll, a luscious dessert that combines rich chocolate cake with creamy peanut butter filling, all topped with a glossy chocolate glaze.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons whole milk
Filling:
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 to 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Glaze:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the Cake: In a medium bowl, whisk flour, cocoa powder, baking powder, and salt. In a large mixing bowl, beat eggs and sugar until pale and thick. Beat in vanilla, oil, and milk. Fold in dry ingredients and spread batter in the pan. Bake for 10 to 12 minutes.
- Roll the Cake: Lay a towel dusted with powdered sugar, invert the hot cake onto it, peel off parchment, and roll up the cake. Cool.
- Make the Filling: Beat peanut butter and butter until smooth. Add powdered sugar, cream, and vanilla, beat until fluffy. Unroll cake, spread the filling, and roll back up.
- Prepare the Glaze: Heat chocolate chips, cream, and butter in the microwave, stirring until smooth. Pour over the roll and chill before slicing.
Notes
- For extra texture, sprinkle chopped peanuts over the glaze.
- Cake can be made a day ahead and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
